Warm Potato Salad with Sweet Chilli Sour Cream

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Warm Potato Salad with Sweet Chilli Sour Cream

 

 

1 kg (2 1/4 lb) chat potatoes, halved, rinsed

2 tablespoons (8 tsp) olive oil

1/4 cup vegan sour cream

2 tablespoons (8 tsp) sweet chilli sauce

2 green onions, chopped

1/4 cup coriander (cilantro) sprigs

1 tablespoon (4 tsp) sesame seeds, toasted

 

 

1. Preheat oven to 200 C (390 F).

 

2. Place potato, in a single layer, in a large roasting pan. Drizzle

with oil and season with salt and pepper. Turn to coat. Roast for 40

to 50 minutes, turning every 20 minutes, or until tender and golden.

Allow to cool for 5 minutes.

 

3. Transfer potato to a large bowl. Combine sour cream, sweet chilli

and green onion in a jug. Pour over potato. Toss to coat.

 

4. Arrange potato on a platter. Sprinkle with coriander and sesame

seeds. Serve.

 

 

Serves 4.